Smorgasbord. That describes the friends Ben and I have. Once every few weeks we have a few of them over for a “potluck” dinner. I put quotations around “potluck” because I have them bring the ingredients that I then through into an already planned meal. If you tell your friends you will make them dinner as long as they bring 1-2 ingredients, they will never say no!
Most of the time, our friends may not know each other so that makes for new friendships and great conversation. Now, this is not some sort of select group of people we invite….it’s really just randomly selected. It goes like…”Oh, I haven’t seen this person in a while…let’s have them over.” It’s great fun! Most of the time, Ben and I don’t know who the other one has invited.
Our Chef at work makes amazing pork tacos with toppings available like avocado and pineapple. The recipe below is the result of some of my research on how shredded pork and pineapple and avocado can make such a scrumptious combination and what flavors go well together. This recipe has more ingredients than I normally use for every day dinners but I also had more time to spend on it. Most importantly, I was feeding quite a few folks so I had to up my game. 😉
Shredded Pork Tacos with Pineapple Slaw
Shredded Pork Tenderloin
2.5 pork tenderloin
3/4 cup honey
3 limes (juiced)
3 tbsp fresh cilantro (can substitute with dried cilantro)
3 tsp chipotle powder or chili powder (I have a million seasonings but never chipotle powder, so chili powder is a good substitute for this recipe)
2 tsp cumin
2 tsp paprika
2 cups shredded cabbage
1 cup fresh pineapple, diced
1/3 cup green onions, chopped
3 tbsp greek yogurt
3 tbsp of fresh cilantro, chopped
1 tbsp rice vinegar
2 tbsp fresh pineapple juice (sometimes in your pineapple container there is enough juice you don’t have to buy something separate)
1 tbsp brown sugar
1 tsp orange zest
pinch of salt and pepper
*optional- 1 jalapeno, seeded & chopped (I did not use in this recipe)
100% Wheat tortillas
Cheese and Crackers for an appetizer
Directions for Pork
- In a small bowl, combine the chipotle powder(chili powder), cumin, and paprika.
- Then rub onto each pork tenderloin. Place the tenderloins in a slow cooker.
- In another small bowl whisk the honey, lime juice and cilantro together. Pour over the tenderloin while in the slow cooker. I was really nervous that this wasn’t going to be enough liquid to keep the pork moist. So I had Ben put in a little bit of chicken broth for extra liquid, but it wasn’t needed.
- Cook on low for 5-6 hours. Normally people will say low for 6-8 hours but since pork tenderloin is such a lean meat, you won’t need to cook it for as long.
- Take two forks and start to shred the pork. It should just fall apart! And when you open the slow cooker it is going to smell SO good. I started to shred mine about 5 1/2 hours in and let the shredded meat set in the liquid for the last 30 minutes.
You may want to drain the extra liquid from the pork, especially if you’re like me and added some chicken broth. I had a big strainer that I set on top of a bowl then I slowly added the pork to the strainer to drain.
Directions for Pineapple Slaw
- 30 minutes before the pork is done, it’s time to assemble the slaw!
- In a medium sized bowl, mix the greek yogurt, pineapple juice, brown sugar, rice vinegar, orange zest, salt and pepper.
- Then add the cabbage, green onions, cilantro, pineapple, and jalapeno. Coat the dry ingredients well.
Assemble the Tacos!
Add the soft, shredded pork down the middle of the tortilla. Add the slaw, avocado, cheese, and sour cream. Enjoy!
After dinner, we normally play some games like “Cards Against Humanity,” a very adult game, and “Spot it,” which is for kids 7 & up. What can we say? We have multifaceted tastes. I wish we had Hungry Hungry Hippos because I would TOTALLY still play that.
These evenings are probably some of my favorite! Eating some healthy, good food and meeting with some old and new friends.
Sources of Inspiration: